• ½ cup SunButter, at room temperature
  • Juice of 1 lime
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon toasted seame oil
  • 1 clove garlic, grated
  • ½-inch piece fresh ginger, grated
  • ⅔ cup water
  • ½ teaspoon salt
  • 1 tablespoon canola or coconut oil
  • 4 boneless, skinless chicken thighs
  • 1 clove garlic, grated
  • 8 ounces soba noodles
  • 1 medium cucmber, sliced into matchsticks (about 1 cup)
  • 2 medium carrots, slicked into matchsticks (about 1 cup)
  • 1 lime, cut into 4 wedges, for serving

Chilled Soba Noodle Salad with Chicken & SunButter Sauce

Amy Palanjian
  • Serves: 4 people
  • Calories per serving: 383

Fresh lime and ginger add zest to this simple chilled salad. Soba noodles, made from buckwheat, are a good source of manganese, fiber, iron and thiamine.

  1. In a small bowl, combine all ingredients for the SunButter sauce. Stir with a fork until well combined, and set aside.
  2. In a large nonstick skillet over medium-high heat, heat oil. Add chicken, and cook until well browned and no longer pink in the center (165° with meat thermometer), 4–5 minutes per side, spreading the grated garlic on each piece before turning. Remove chicken from heat, let cool and shred.
  3. Prepare soba noodles according to package directions. Place noodles in a large bowl, and toss with half of the sauce. Portion noodles into four servings, and place into containers. Place one quarter of the cucumbers, carrots and chicken over the noodles in each container. Add lime wedges. Store in the fridge up to 5 days. Just before eating, squeeze the lime over the salad, and serve with the extra sauce; toss to mix.

PER SERVING: (1½ cups): 383 cal, 23g fat (12g mono, 8g poly, 3g sat), 62mg chol, 761mg sodium, 61g carb (6g fiber, 9g sugars), 32g protein

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